This blog is an attempt to preserve, document & share Pakistan's contemporary & traditional culinary heritage. It tells stories and shares recipes from my maternal grand mother and mother's kitchens along with my own stories and memories of growing up in Pakistan.

Sunday, 29 June 2014

Peak summer and Ramzan are a rather challenging, patience
testing combination. But never even once it falters the resolve of a believer
when it comes to fasting. For people who fast away from home and in non-Muslim
countries, things are even tougher. The work hours don’t change meaning even
when your energy levels are dwindling and eyes are droopy due to sleep
deprivation one still needs to keep on marching. This also means that the expatriate families hardly have time
to prepare the elaborate iftar we are accustomed to while living in Pakistan or
any other Muslim country.

I personally enjoy a fuss free iftar with a simple meal accompanied
by a hydrating drink. But those who can’t settle for fuss free iftar, prepping
ahead is a viable option. I am sharing the recipe for Dahi Bhallay (as we
Punjabis call it). I prepare everything in advance and freeze them. The
assembly takes very less time. I made these for Ammi and MIL on my
last trip to Pakistan in April this year and both of them loved it.

Phase 1 : Make sweet Tamarind chutney

Wet Tamarind – 300 gms

Water - 3 cups

Sugar - ¾ cup

Salt – ½ tsp.

Method:

Soak the tamarind overnight in 3 cups of water.

Next morning mash the tamarind with hand and separate pulp
and seeds. Strain the liquid.

Boil the tamarind liquid with salt and sugar till it reduces
to about a cup. Cool and refrigerate.

Phase 2 : Make the Spice mix

Whole Cumin – 1 tbsp

Whole Coriander seeds – 1 tsp

Dried chilies – 4-5

Whole Black peppercorns – ½ tsp

Method:

Dry roast all the spices in a frying pan. Once cooled, grind
it to make a powder. Store the spice mix in a sealed bag or container in the freezer
for later use.

Using a liquidizer, make a thick paste of the lentil with
all the ingredients. I find it easier to divide the lentil in 2 or 3 portions
and then grind. This yields a finer paste. Mix all the batches thoroughly.

Heat the wok with 1-2 cups of sunflower oil. Once the oil is boiling
hot, add heaped table spoon of batter each in the wok in a quick succession. Do not crowd the wok
as this will suddenly cool down the oil and deflate the bhalas. Fry to a gentle golden color. Once crisp, take
them out on a kitchen paper. Repeat the process till all bhallas – Lentil cakes
are fried.

I am using about a dozen bhallas for now. Soak the
bhallas in boiling hot water for about 15 mins. Drain water, let them cool.
Then press each ballah – Lentil cake between palms of your hands to squeeze the
water out. Be careful not to break them. Put aside.